Stuffed tomatoes #3
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Tomatoes | |
| 1 | pack | (small) cream cheese |
| 2 | packs | Lipton's dry onion soup mix |
| 2 | Ripe avacados | |
| Bacon bits | ||
| Paprika; optional | ||
| Minced parsley; optional | ||
Directions
Peel tomatoes by putting them in boiling water and then in cold water and the skin should come right off. Cut off the top and scoop some of the center. You can use this for soup or stew. Fill the centers with the cream cheese, soup mix and avocado that has been all whipped together. Fold in the bacon bits into this mixture.
If used as a salad, put a curly leaf of lettuce beneath and sprinkle paprika on top.
To use as a vegetable with chicken, roast or fish sprinkle minced parsley.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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